Chocolate Tapioca Pudding (Dairy & Gluten Free)

Chocolate Tapioca Pudding (Dairy & Gluten Free)

My best friend Nichole turned me on to Tapioca Pudding about 6 years ago. She is an amazing cook and I love everything she makes, but I really love her incredible homemade desserts!

I’ve been wanting to make a good Old Fashioned Tapioca Pudding with coconut milk for quite some time. I’m so glad I finally did and I love the addition of chocolate to the original recipe.

This is linked to Allergy Free WednesdaysTasty Traditions, Cast Party Wednesday, Waste Not Want Not Wednesday, Hearth & Soul HopSlightly Indulgent Tuesday, Fat TuesdayCreative Corner, Better Mom MondaysThank Your Body Thursday, Whole Food FridaysInspiration GalleryPennywise Platter, Simple Lives Thursday and Live Laugh Linky.


Chocolate Tapioca Pudding (Dairy & Gluten Free)

Chocolate Tapioca Pudding (Dairy & Gluten Free)
Recipe type: Dessert, Snack
Cuisine: Dairy Free, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ cup small Pearl Tapioca
  • 1 cup water
  • 1 can coconut milk
  • ¾ cup almond milk
  • 2 Tbsp. unsweetened chocolate powder
  • ½ cup coconut sugar
  • 2 eggs, separated
  • ½ tsp. vanilla extract
  • ¼ tsp. sea salt
  1. Place tapioca in water for 30 minutes in a medium size saucepan. After 30 minutes, add to the tapioca, coconut milk, almond milk, salt, ¼ cup coconut sugar and lightly beaten egg yolks. Stir over medium heat until boiling. Simmer over low heat for 10 more minutes, stirring frequently. Add in chocolate powder.
  2. Beat egg whites with remaining ¼ cup coconut sugar. Slowly fold mixture back into pan and stir over low heat for 3 more minutes. Cool pudding for 10 minutes and add in the vanilla extract.
  3. Enjoy warm or chilled. Add toppings such as shredded coconut, strawberries and raspberries.


Lemon Pudding (Dairy Free & Refined Sugar Free)

lemon pudding, dairy free, sugar free, gluten free

 You know me, I can’t make a lime recipe without trying a lemon version of it too! And dare I say this pudding is better than the lime pudding. Or perhaps, I just love lemons a little more deep down.

The whole pudding idea came into my head as I have been trying to think of creative snacks to feed my kids in between school and activities. My daughter starts Kindergarten in just a few short weeks. And although she will only go to school half-days in the afternoon, I know she will come home “starving” as she puts it. Having a snack ready ahead of time (or one I can whip up in a few minutes), will make life a lot easier on all of us.

This pudding is jam packed with healthy fats, good for growing brains and balancing glucose levels. It also contains a large amount of Vitamin C from antioxidants in the lemons. I have to admit I had leftovers of this pudding from last night and I ate it for breakfast. Yep, it was THAT good.


lemon pudding, dairy free, sugar free, gluten free

Add to Vitamix or Blender:

1 medium size avocado

1/2 can of coconut milk (see notes below)

1/2 cup unsweetened, coconut flakes

Pulp of 2 organic lemons and the juice squeezed out (discard rinds and seeds)

4 Tbsp. lemon juice (in addition to the 2 lemons and their juice)

4 Tbsp. raw honey

1/4 tsp. NuNaturals lemon stevia

*I used Thai Kitchen Coconut Milk for this recipe and only the top 1/2 of the can which is mostly coconut cream)*

Blend on high for 2 minutes. Place container in the refrigerator for 1 hour to chill. Serve and enjoy!

Optional-Top with coconut flakes and lemon slices on top.

Makes 4 servings

This is linked to Gluten Free Tuesday, Unprocessed FridaysWildcrafting WednesdayCast Party Wednesday, Melt in Your Mouth MondayMonday Mania and Friday FoodFreaky FridayFit and Fabulous FridaysFresh Bites FridayWhole Food FridaysKeep It Real ThursdaysFull Plate ThursdayPennywise PlatterTastetastic Thursday, Gluten-Free WednesdaysFrugal Days, Sustainable WaysReal Food Wednesday,  Allergy-Free WednesdaysTasteful TuesdayFat Tuesday and Slightly Indulgent Tuesday.

Coconut Lime Pudding (Dairy Free, Refined Sugar Free & Vegan)

Coconut Lime Pudding (Dairy Free, Refined Sugar Free & Vegan)

Coconut paired with Lime? Bliss. At least in my book. And it is oh so refreshing on a hot Summer day like today.

This treat satisfies a sweet tooth or any comfort snack one might be looking for. And guilt? Nah, antioxidants, healthy fats and Vitamin C to boot. Don’t deprive yourself! 🙂

 Add to Vitamix or Blender:

Juice of 1 organic lime

5 drops Lime essential oil

1 1/3 cup unsweetened, shredded coconut

1 can coconut milk (this brand is BPA free)

1 cup coconut sugar (or raw honey)

1/4 tsp. liquid stevia


Coconut Lime Pudding (Dairy Free, Refined Sugar Free & Vegan)


Blend on high for 1 minute. Enjoy immediately or chill in the fridge for one hour.

Optional-top with shredded coconut and a few lime wedges.

Serves 6.

Delicious 5 Minute Chocolate Pudding (Vegan)

This pudding is so easy to make. It is made of simple, wholesome ingredients without sacrificing flavor or taste.

I believe healthy fats are critically important in one’s diet. Although my four year old loves to eat, she never sits down for long–she’s always off to dance, do a puzzle, you name it! I try to make sure what she eats is packed with fiber, healthy fats and protein–even when she is eating dessert. I loved making this recipe with my daughter as she got so excited that she was going to make pudding with an avocado.

Avocados are loaded with Vitamin C, fiber, potassium and healthy fats. Coconut milk provides lauric acid, a superb immune booster that is often missing in the foods we eat today. Raw cacao powder provides iron, magnesium and protein. To top it off dates are rich in B Vitamins and fiber. So treat yourself today to this tasty pudding!

Add to Vitamix or Blender:

1 can coconut milk (this brand is BPA free)
1 large avocado
1/3 cup cacao powder
1/2 cup coconut sugar
4 dates (soaked in 1 cup of water for 30 minutes)
1 Tbsp. vanilla extract
1/4 tsp. sea salt

Remove pits from dates. Blend on high for 3 minutes. Scoop into serving dishes. Enjoy!
It is also good chilled after being stored in the refrigerator.

Makes 4 servings. 

Strawberry Coconut Rice Pudding (Dairy Free)

I am very happy to once again be participating in The Holiday Recipe Club organized by Erin of the Big Fat Baker. It is a wonderful event in which a group of us bloggers come together and create our own recipes.

For this event, we were asked to create a recipe that incorporated at least one of these ingredients in it: strawberries, beef and/or heavy cream. I chose to go with strawberries as I felt like it was the food that most represented Valentine’s Day. Strawberries are red, sweet and heart healthy.  Strawberries are a favorite in my family. Whenever I put them in a dessert, the dessert is gobbled up. Fortunately, this recipe was no exception. 

Have you ever had rice pudding? I’m a huge fan of it. I make a dairy-free version of it several times a year using coconut milk and raisins. The replacement of strawberries and addition of coconut to the traditional pudding recipe makes this pudding amazing. Seriously. My daughter ate it last night for dessert and woke up this morning and begged to eat it again for breakfast. I gave in because it sounded really good to me too!

So what makes this treat good for you? Strawberries are an excellent source of antioxidants, Vitamin C, manganese, fiber and folate. Brown rice provides protein, fiber and iron. Cinnamon helps normalize blood glucose levels and coconut milk is rich in lauric acid which is one of nature’s most potent, natural immune boosters.

3 cups cooked short grain brown rice
2 cups strawberries, sliced
1 can coconut milk (I use this brand because the cans are BPA free)
1/4 cup shredded, unsweetened coconut
1 Tbsp. vanilla
1 1/2 tsp. natural strawberry flavoring (optional)
1 tsp. cinnamon

Place rice, coconut milk, sugar, vanilla, flavoring and cinnamon into a large pot and cook over medium low heat for 10 minutes. Stir frequently. Reduce heat to low and add in 1 cup of the sliced strawberries. Stir well and cook for 5 more minutes or until the pudding has thickened.

Remove pot from heat and let cool for 15 minutes. Place pudding into serving dishes and top with the strawberries and shredded coconut. 

Makes 6 servings.

I love participating in this event alongside so many talented bloggers because I never know what wonderful recipes the other participants are going to create. It’s such a fun surprise!

This recipe is linked to Gluten-Free WednesdaysStrut Your Stuff SaturdayAllergy Friendly FridayFull Plate ThursdayMidweek FiestaTempt My Tummy TuesdaySlightly Indulgent TuesdayInspire Me MondayWellness Weekend and Seasonal Inspiration.